Traditional Urad Dal Wada: A Step-by-Step Recipe Guide

Ingredients

  • 1 cup Urad Dal (Split Black Gram)
  • 2-3 Green Chillies
  • 1 inch Ginger
  • A pinch of Asafoetida (Hing)
  • Salt to taste
  • Oil for deep frying
  • 1 teaspoon Black Pepper (optional)
  • 2 tablespoons finely chopped Cilantro (Coriander leaves)
  • 1/2 teaspoon Cumin seeds

Steps and instructions

  1. Soak the Urad Dal in water for at least 4-5 hours.
  2. Drain the water and grind the dal along with green chillies and ginger to make a smooth batter. You can add a little water if needed, but make sure the batter is thick.
  3. Add asafoetida, salt, black pepper (if using), chopped cilantro, and cumin seeds to the batter. Mix well.
  4. Heat oil in a deep frying pan on medium heat.
  5. Once the oil is hot, take a spoonful of batter and drop it carefully in the oil. Repeat this process for the remaining batter, but make sure not to overcrowd the pan.
  6. Fry the wadas on medium heat until they turn golden brown, flipping them occasionally for even cooking.
  7. Once the wadas are done, remove them with a slotted spoon and drain excess oil on a paper towel.
  8. Urad Dal Wada is ready to be served. Enjoy it hot with your preferred chutney or sauce.

Tools for making

Recipe variations

  • Add finely chopped onions, grated carrots, or shredded cabbage to the batter for added flavor and texture.
  • Replace Urad Dal with Moong Dal (Split Yellow Lentils) or Chana Dal (Split Bengal Gram) for a variation in taste.
  • For a gluten-free option, use rice flour or besan (gram flour) instead of Urad Dal.
  • To make it spicier, increase the quantity of green chillies or add red chilli powder to the batter.
  • Include crushed garlic cloves or curry leaves in the batter for a unique flavor profile.
  • For a healthier version, instead of deep frying, shape the batter into small discs and cook them on a non-stick griddle with minimal oil.
  • To make it vegan, omit the asafoetida (hing) or use a gluten-free version, and make sure to use a vegan-friendly cooking oil.

Recipe overview

Urad Dal Wada, also known as Medu Vada, is a popular South Indian delicacy that's enjoyed as a breakfast item or as a snack. It's a savory fritter-type snack that's crispy on the outside and soft on the inside. Made from soaked and ground Urad Dal (split black gram), these wadas are deep-fried to perfection. The addition of spices like green chilies, ginger, asafoetida, and cumin seeds gives it a tantalizing flavor that's hard to resist. In this recipe, we will guide you on how to prepare Urad Dal Wada in easy steps. It begins with soaking the dal for a few hours, grinding it into a thick batter, adding the spices, and then deep frying spoonfuls of the batter until they turn golden brown. Though it requires a bit of preparation, the result is a deliciously satisfying snack that's sure to impress. Enjoy your homemade Urad Dal Wada hot, paired with your preferred chutney or sauce.

Common questions

  1. How long should I soak the Urad Dal? Soak the Urad Dal in water for at least 4-5 hours.
  2. Can I use any type of dal? This recipe specifically calls for Urad Dal (Split Black Gram). Using other types of dal may yield different results.
  3. How thick should the batter be? The batter should be thick, similar to the consistency of idli or dosa batter.
  4. What oil should I use for deep frying? You can use any neutral-flavored oil suitable for deep frying, such as vegetable oil or sunflower oil.
  5. Can I skip adding black pepper? Yes, the black pepper is optional. You can omit it if you prefer a milder flavor.
  6. Can I make the batter in advance? It is recommended to make the batter fresh, as it may lose its consistency and texture if prepared too far in advance.
  7. What can I serve Urad Dal Wada with? Urad Dal Wada is traditionally served with coconut chutney, mint chutney, or tamarind chutney. It can also be enjoyed with tomato ketchup or any other dipping sauce of your choice.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to soak and mix the Urad Dal batter.
  • Grinder or Blender - To grind the soaked Urad Dal, green chillies, and ginger into a smooth batter.
  • Deep Frying Pan - A pan with high sides to heat oil and fry the Urad Dal wadas.
  • Slotted Spoon - A spoon with slots or holes to remove the fried wadas from the oil.
  • Paper Towel - To drain excess oil from the fried wadas.

Origin stories

Urad Dal Wada, also known as Medu Vada, is a savory delight that originates from the Southern part of India. This crispy, doughnut-like snack is a staple in South Indian cuisine and is usually enjoyed with a side of sambar or coconut chutney. In fact, it's such an integral part of the food culture that you'll find it being served in almost every South Indian home, restaurant, and even at festivals and celebrations. The name "Medu Vada" literally translates to "soft vada" in Tamil, reflecting its soft and fluffy interior, while the outer layer is delightfully crispy. The traditional method of preparing Medu Vada involves soaking and grounding the Urad Dal to a batter, which is then shaped and deep-fried. This dish is a testament to the simplicity and flavor-packed nature of Indian cuisine, taking humble ingredients and transforming them into a satisfying meal or snack.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.